Supports a bounded formulation method: the base spirit is an active flavor component rather than an interchangeable alcohol dose. Individual tasting descriptors remain practitioner observations.
The novel-cocktail section explains the rule used by Greene, Alex Valencia, and Hemant Pathak before presenting their recipes.
After testing many whiskeys in otherwise similar drinks, Greene and her collaborators made the base whiskey’s aromas and flavors the starting constraint for cocktail design, then chose ingredients to echo, balance, or extend that profile.
PDF sheet 34 (displayed p. 197)
Novel whiskey cocktails
Text and page image verified against PDF sheet 34, displayed p. 197, on 2026-08-27.
Located evidence
After testing many whiskeys in otherwise similar cocktails, Greene and her collaborators made the base whiskey’s observed aromas and flavors the starting constraint for drink design.
Context
This is the stated operating rule for the novel-cocktail section before the individual recipes begin.
Research use
Use to explain that whiskey is an active formulation component. Other ingredients may echo, balance, or extend the base spirit instead of treating the whiskey as an interchangeable alcohol dose.
Boundary
Individual descriptors are practitioner observations and bottle-specific. The passage supports a design method, not universal flavor assignments.